Farm to Table: Radish & Snap Pea Quinoa Salad

Before I became a vendor at the farmer’s market, I used to get there as soon as they opened so I could walk around and admire the beautiful rainbow of produce.  I would soak it all in before making any decisions about what would go home with me.  In a way, I still get to do that because I have the privilege of seeing it laid out before any customers arrive.  It still amazes me how beautiful and vibrant a bunch of rainbow chard can be.  I guess I take pleasure in the small things.

Today will be another farm to table post inspired by some beautiful finds at the market last weekend.  Although I’m pretty darn sure I could just sit and eat snap peas by themselves, I decided to combine them with some spicy radishes and fresh parsley in a quinoa salad.  The salad itself is rather unassuming, but the dressing really brings it all together.  This salad holds up well so you can take it on a picnic or pack it in your lunch without worrying about it going bad.  It also stores well in the fridge so you can make a bigger batch to last you throughout the week.  Though it will still be delicious without local produce, I encourage you to seek out some if you can.

Radish & Snap Pea Quinoa Salad with Lemony Tahini Dressing
Leftovers keep well covered in the fridge. The radishes and parsley are from Crawford Farms in Timpson, TX and the snap peas are from Skunk Creek Farms in Big Sandy, TX.  

1 cup quinoa, rinsed
2 cups water
1 pint snap peas, cut in half (about 2 cups total)
7 or 8 medium radishes, sliced
large handful of flat leaf parsley, minced

1/4 cup plain yogurt (cultured coconut milk is my favorite option, but any plain yogurt will work)
2 tbsp tahini
juice of 1/2 a lemon
sea salt to taste
water as needed

Make the quinoa: combine the quinoa and water in a sauce pan and bring to a boil.  Reduce the heat to a simmer (medium-low), stir the quinoa, then cover it and cook for 10 to 15 minutes until all of the water has been absorbed.  Remove it from the heat, let it sit for 5 minutes, then fluff it up with a fork.  Cool the quinoa a bit before making the salad.  The quinoa can be made several days in advance and kept in the fridge if needed before using.

Make the dressing: Combine the yogurt, tahini, lemon juice, and a pinch of sea salt in a bowl and whisk until smooth.  Thin the dressing out with a bit of water if it is too thick.  Set aside.

Make the salad:  Combine the quinoa, snap peas, radishes, and parsley in a bowl.  Pour over about half of the dressing, then toss to combine.  Taste the salad and add more dressing or sea salt if desired.  Enjoy at room temperature or chilled.  Makes 3 to 4 main dish servings or 6 to 8 side servings.